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    You are in: Home / Recipes / Brussels Sprouts With Pomegranate Molasses and Meyer Lemon Recipe
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    Brussels Sprouts With Pomegranate Molasses and Meyer Lemon

    Brussels Sprouts With Pomegranate Molasses and Meyer Lemon. Photo by BarbryT

    1/1 Photo of Brussels Sprouts With Pomegranate Molasses and Meyer Lemon

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Cookgirl's Note:

    Rearranged a little bit. Source unknown. Meyer lemon only, please!

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    Ingredients:

    Servings:

    Units: US | Metric

    Dressing

    • 1 lemon, juice of, meyer
    • extra virgin olive oil (use *twice* as much olive oil as you have Meyer lemon juice)

    Directions:

    1. 1
      *Note: I roasted the brussels sprouts instead of steaming them. I used Barefoot Contessa's basic recipe for: Roasted Brussels Sprouts!.
    2. 2
      Or, to STEAM the brussels sprouts: Bring a skillet half full of water to a boil. Trim the bottom of the Brussels sprouts. Cut in half if small or into lengthwise quarters if larger. You want the pieces to be of roughly equal size so they’ll cook in the same amount of time.
    3. 3
      Add 1 teaspoon of salt to the boiling water. Add sprouts and give them a stir. Cook for about 3 to 5 minutes or until bright green and beginning to be tender. They’ll keep cooking a bit after they’re drained.
    4. 4
      DRESSING: While the brussels sprouts are cooking, prepare the dressing. Squeeze juice of the zested Meyer lemon into a measuring cup. Add twice as much olive oil as lemon juice. Whisk well.
    5. 5
      Once the brussels sprouts are removed from the pan or oven, drain well (if they were steamed) and immediately toss with lemon zest. Grate the zest with a microplane directly onto the sprouts.
    6. 6
      Transfer the Brussels sprouts to a serving platter.
    7. 7
      Gently drizzle the pomegranate molasses on the brussels sprouts and garnish with the nuts. Check for salt and pepper.
    8. 8
      Drizzle the dressing over the Brussels sprouts.
    9. 9
      Variation: Replace lemon rind with orange.
    10. 10
      Cooking time will vary depending on your method of preparing the brussels sprouts.

    Ratings & Reviews:

    • on February 22, 2014

      55

      Delicious recipe! Just recently discovered that I love brussels sprouts. : ) This recipe really hit the spot as I love roasted vegetables and I especially love the tartness of lemon and pomegranate molasses. Will definitely make this dish again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 17, 2014

      55

      Hard to assign stars because, for me, roasted brussel sprouts are 5+stars with just a bit of sea salt. So gilding the lily has the potential only to add work (complexity)...so it'd better also meet that perfection. :-) This does. Not beautiful with roasted brussel sprouts but ever so much more tasty.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Brussels Sprouts With Pomegranate Molasses and Meyer Lemon

    Serving Size: 1 (50 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 70.8
     
    Calories from Fat 45
    64%
    Total Fat 5.0 g
    7%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 12.1 mg
    0%
    Total Carbohydrate 5.8 g
    1%
    Dietary Fiber 2.0 g
    8%
    Sugars 1.4 g
    5%
    Protein 2.6 g
    5%

    The following items or measurements are not included:

    lemons, zest of

    pomegranate molasses

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